Punjabi Kadhi Pakoda

To make Punjabi Kadhi Pakoda, start by whisking together besan and sour curd with salt, red chilli powder, and turmeric until smooth. Gradually add water to avoid lumps. Cook this mixture on high heat until the foam subsides, then lower the flame and simmer for 45 minutes to 1 hour. In a separate pan, heat mustard oil and sauté crushed garlic, cumin seeds, coriander seeds, fenugreek seeds, diced onion, grated ginger, and green chilli until golden brown. Add this tadka to the kadhi. For the pakoras, mix diced onion, besan, salt, spices, and water, let it rest, then fry in hot oil. Finally, add the pakoras to the kadhi, season with roasted spices, and serve hot.

Yes, Punjabi Kadhi Pakoda is completely vegetarian as it is made with besan (gram flour), sour curd, and various spices. It’s a great option for those following a vegetarian or even a vegan diet if you substitute the curd with a plant-based yogurt alternative.

If you don't have sour curd, you can use plain yogurt mixed with a little lemon juice or vinegar to achieve a similar tangy flavor. Alternatively, you can use buttermilk or a dairy-free yogurt if you're looking for a non-dairy option.

Leftover Punjabi Kadhi Pakoda can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove, adding a little water if it has thickened. Avoid freezing as the texture may change upon thawing.

Punjabi Kadhi Pakoda is best enjoyed with steamed basmati rice or jeera rice. You can also serve it with roti or naan for a complete meal. A side of pickles and papad adds a nice crunch and flavor contrast.